I’d never heard of this soup before making it but it’s apparently very popular in Iran. I can’t say my version of it is particularly authentic or even if it got the spirit since I’ve never had it before but I can say that it was out of this world delicious. I had to use egg pasta and yogurt in place of the standard reshteh and kashk which probably completely the changes the dish but even if you can’t find those the substitutes still make a great tasting dish.
Ash Reshteh
To cook, set a stockpot over medium heat and add 4 tablespoons oil and when hot, add the chopped onion and a generous pinch of salt. Cook until the onion is tender and golden brown, 16 to 18 minutes. Add garlic and cook until fragrant, about one minute.
Add chickpeas, beans, lentils, turmeric and 1 teaspoon pepper to the pot stirring to coat with the oil then add the spinach and herbs, along with stock or water and bring to a boil, then reduce the heat to simmer the soup for 30-40 minutes, stirring regularly.
Increase the heat and bring the soup to a boil, then break the noodles in half and add to the pot. Reduce heat until the soup is just simmering and allow to cook until noodles are soft about 20 minutes.
Serve with yogurt as garnish.